These cookies are awesome! Tender buttery goodness with slightly crunchy caramelized white chocolate pieces. Enough blabbing now, you should probably just go make these.
White Chocolate Espresso Shortbread Cookies
Makes about 15 cookies
Adapted from Dorie Greenspan's Baking: From My Home To Yours
What you'll need:
1/2 tablespoon - espresso powder
1/2 tablespoon - hot water
1 stick (4 ounces) - unsalted butter
1/3 cup - powdered sugar
1/2 teaspoon - vanilla extract
1 cup - all purpose flour
2 ounces - white chocolate, roughly chopped or mini chips
1 teaspoon - ground espresso beans
Dissolve the espresso powder in the hot water and set aside to cool.
In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium speed until smooth, about 2-3 minutes.
Add the espresso and vanilla extract.
Turn the speed to low and add the flour. Mix just until the flour in fully incorporated. You don't want to over-mix the batter at this point.
Fold in the white chocolate and ground espresso by hand.
Place dough in a plastic freezer bag or wrap it in plastic wrap. Let the dough sit in the refrigerator for at least 2 hours. You can leave the dough in the refrigerator for up to 2 days.
When you're ready to bake, preheat the oven to 325 degree. Line 2 baking sheets with parchment.
Lightly sprinkle your counter with powdered sugar. Turn the dough out onto the counter and let warm up a bit for 5-10 minutes.
Bake for 18-20 minutes rotating the pans halfway through baking. The white chocolate is going to caramelize so it will now be crunchy and delicious.
Not a fan of white chocolate? Use regular chocolate instead.
Take the chocolate out and add some nuts instead or better yet, keep chocolate AND add nuts.